Dice your shallots, garlic, and jalapeño and place in a large bowl. Toss with the diced tomatoes and cilantro. Cut two of the avocados in half, remove the pit, and simply scoop the flesh out into the bowl. Squeeze half of a lime over everything, and mash the avocado with the other ingredients. Now, for texture, you are going to cube the other 2 avocados. Cut them in half, remove the pit, and cut lines into the avocado vertically and horizontally, while keeping the skin in tact. Now, use a spoon and scoop the cubes out into the bowl. Squeeze the other half of the lime over it all, add salt and pepper to taste, and mix it all together, being careful not to mash the cubed avocado too much, as they add a nice texture against the mashed avocado. Serve with tortilla chips, on tacos, or even on a salad.

*This guacamole can be made up to 4 hours ahead of time, and stored in an airtight container in the fridge. If you do this, squeeze a little extra lime juice over everything before storing it, to keep the avocado from going brown.

Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/05/27/my-favorite-guacamole/